Day #5

Breakfast: 1 c raisin bran, 1 sliced banana, 1/2 milk

Snack: 1 c pumpkin pie pudding & 1 cup coffee w/ cream & sugar

Lunch: grilled cheese sandwich, 1/2 c clam chowder

Snack: 10 tortilla scoops w/ 1/4 c homemade mango peach salsa

Dinner: oven roasted chicken breast, 1/2 c baked sweet potato w/ 1 tsp. butter, spinach salad w/ feta cheese and a drizzle of raspberry vinaigrette ~ Yummy!




Today at church a friend and I brought snacks for fellowship time. One of the things that I made was pumpkin pie pudding....sooooo good!!! I decided to have some because if I told myself it was off limits, I probably would of fell off the wagon, big time! Anyway, I'm very pleased with how I ate this weekend, much better! Tomorrow I will do a weigh in, so I'm a little excited to see how I've done.

Pumpkin Pie Pudding

Ingredients

• 1 (15 ounce) can solid pack pumpkin
• 1 (12 fluid ounce) can fat free evaporated milk
• 3/4 cup organic sugar or sugar replacement
  
• 1/2 cup fat free biscuit/baking mix
• 2 eggs, beaten
• 2 tablespoons butter or margarine, melted
• 2 1/2 teaspoons pumpkin pie spice
• 2 teaspoons vanilla extract
• Whipped Topping (optional)

Directions

1. In a large bowl, combine the first eight ingredients. Transfer to a slow cooker coated with nonstick cooking spray.
2. Cover and cook on low for 6-7 hours or until a thermometer reads 160 degrees. Serve in bowls with whipped topping if desired.

Recipe and image from http://www.allrecipes.com